Vegetarian cauliflower tacos are loaded with air-fried or baked cauliflower, a delicious seasoning blend, and creamy lime cilantro slaw inside a corn tortilla. The best part? They are ready in just 30 minutes.
Loaded with flavor, these vegetarian tacos with cauliflower are so tasty that even meat-eaters will request them on Taco Tuesdays!
Why You'll Love Cauliflower Tacos
- They’re quick and easy. A meal that is quick to make is always a good meal. These vegetarian tacos are ready in just 30 short minutes, and you know I’m a big fan of 30-minute dinners!
- Well-seasoned and flavorful. These cauliflower tacos get their incredible depth of flavor from two key places. The first is a spice blend of cumin, chili, and paprika that we season the cauliflower with. The second is a unique coleslaw that compliments the spiced cauliflower so well.
- Tender with a crunch. Whether oven-baked or air-fried, the cauliflower becomes soft and tender on the inside with a slight crisp crunch on the outside. It’s so good.
- Stuffed with creamy slaw. Although there’s nothing wrong with enjoying plain cauliflower tacos, the cilantro lime slaw adds sauciness to make these vegetarian cauliflower tacos even better.
Ingredient Notes
To make these vegetarian Cauliflower Tacos, you will need the following ingredients (full measurements in recipe card below):
- cauliflower - seasoned with avocado oil, garlic powder, paprika, dried oregano, ground cumin, balsamic vinegar, salt, and pepper. You can also make breaded cauliflower by following our Air Fryer Cauliflower Bites preparation instructions (and doubling the recipe).
- cilantro lime slaw - made with coleslaw mix (or shredded cabbage), Greek yogurt (or sour cream), mayonnaise, cilantro, garlic, lime juice, ground cumin, salt, and pepper. You can also substitute the slaw for Lime Crema Slaw, if desired.
- tortillas - feel free to use corn tortillas or flour tortillas.
- red onions
- fresh cilantro
You will also need measuring cups and spoons, mixing bowls, and an air fryer (if using).
How to Make the Best Cauliflower Tacos
First, cook the cauliflower.
In a large mixing bowl or Ziploc bag, add cauliflower, oil, garlic powder, paprika, oregano, cumin, balsamic vinegar, salt, and pepper. Mix well until evenly coated.
Cook the cauliflower in the oven: Preheat oven to 400F. Spread the seasoned cauliflower florets in a single layer in a large half sheet baking pan. Bake in the preheated oven for 20- 25 minutes until tender and the edges become crispy.
Cook the cauliflower the air fryer: Transfer the seasoned cauliflower into the air fryer basket and cook at 375F for 15 minutes until tender and the edges become crispy.
Set aside on a plate until ready to assemble the tacos.
Make the cilantro lime slaw.
In a medium mixing bowl, add yogurt, mayonnaise, cilantro, garlic, lime juice, cumin, salt, and pepper. Stir well until smooth.
Place coleslaw mix in a large mixing bowl and pour in the dressing. Toss well to combine and coat evenly.
Assemble the tacos.
Heat the tortillas according to the package instructions, or heat in an ungreased cast-iron skillet over medium-high heat for 30 seconds per side. You can also heat corn tortillas directly on a gas burner for a few seconds per side to get char marks on the edges. Repeat with all tortillas.
Divide the cilantro lime slaw into each tortilla. Top with cooked cauliflower, red onions, and cilantro. Squeeze in some lime juice, if desired. You can also serve cauliflower tacos with a drizzle of Cilantro Lime Dressing or Lime Crema.
How to Serve
These cauliflower vegetarian tacos make a complete filling meal on their own loaded with veggies. You can also pair them with some other dishes to enjoy a Mexican-inspired feast, such as:
- Salsa or Guacamole
- Cilantro Lime Rice and beans
- Mexican Street Corn (Elote) or Grilled Corn on the Cob
- Sheet Pan Nachos
- Shrimp Taco Salad
Recipe Tips and Tricks
- How to store: Store the ingredients for cauliflower tacos separately. Allow the cooked cauliflower to cool completely before transferring it to an airtight container, and store for up to 3-4 days. You can store the cilantro lime slaw for up to 2-3 days.
- How to reheat: Reheat cauliflower in the oven or air fryer at 350F until warm, about 5 minutes. Then, assemble the cauliflower tacos as directed, or eat them on their own.
More Taco Recipes
- Chicken Tacos
- Fish Tacos with Lime Crema
- Mexican Ground Beef Tacos
- Vegan Chickpea Tacos
- Shrimp Tacos with Lime Crema Slaw
- Korean Beef Steak Tacos
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Recipe
Cauliflower Tacos
- Total Time: 30 minutes
- Yield: 8 tacos
- Diet: Vegetarian
Description
Vegetarian cauliflower tacos are loaded with air-fried or baked cauliflower, a delicious seasoning blend, and creamy lime cilantro slaw inside a tortilla.
Ingredients
For the cauliflower:
- 1 medium head of cauliflower, cut into small florets (about 6 cups)
- 2 tablespoons avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- 2 teaspoons balsamic vinegar
- 1 teaspoon salt
- ½ teaspoon ground black pepper
For the cilantro lime slaw:
- ⅔ cup plain Greek yogurt
- 1 tablespoon mayonnaise
- ⅓ cup fresh cilantro, finely chopped
- ½ tablespoon garlic, minced
- 2 teaspoons lime juice, freshly squeezed (from ½ lime)
- ¼ teaspoon ground cumin
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- 2 cups coleslaw mix (or shredded cabbage)
For assembling the tacos:
- 8 corn tortillas or flour tortillas, 6-inch
- 1 cup red onions, diced
- ½ cup fresh cilantro, finely chopped
Instructions
Cook the cauliflower:
- In a large mixing bowl or Ziploc bag, add cauliflower, oil, garlic powder, paprika, oregano, cumin, balsamic vinegar, salt, and pepper. Mix well until evenly coated.
- Cook the cauliflower by roasting them in the oven or cooking in the air fryer:
- To cook in the oven: Preheat oven to 400F. Spread the seasoned cauliflower florets in a single layer in a large half sheet baking pan. Bake in the preheated oven for 20- 25 minutes until tender and the edges become crispy.
- To cook in the air fryer: Transfer the seasoned cauliflower into the air fryer basket and cook at 375F for 15 minutes until tender and the edges become crispy.
- Set aside on a plate until ready to assemble the tacos.
Make the cilantro lime slaw:
- In a medium mixing bowl, add yogurt, mayonnaise, cilantro, garlic, lime juice, cumin, salt, and pepper. Stir well until smooth.
- Place coleslaw mix in a large mixing bowl and pour in the dressing. Toss well to combine and coat evenly.
Assemble the tacos:
- Heat the tortillas according to the package instructions, or heat in an ungreased cast-iron skillet over medium-high heat for 30 seconds per side. You can also heat corn tortillas directly on a gas burner for a few seconds per side to get char marks on the edges. Repeat with all tortillas.
- Divide the cilantro lime slaw into each tortilla. Top with cooked cauliflower, red onions, and cilantro. Squeeze in some lime juice, if desired. You can also serve cauliflower tacos with a drizzle of Cilantro Lime Dressing or Lime Crema.
Notes
How to store: Store the ingredients for cauliflower tacos separately. Allow the cooked cauliflower to cool completely before transferring it to an airtight container, and store for up to 3-4 days. You can store the cilantro lime slaw for up to 2-3 days.
How to reheat: Reheat cauliflower in the oven or air fryer at 350F until warm, about 5 minutes. Then, assemble the cauliflower tacos as directed, or eat them on their own.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Bake
- Cuisine: Mexican
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Christina says
Made this tonight-it was a hit! Followed the recipe exactly. Even my husband who hates cauliflower loved it. Thank you!
Rany says
These were amazing! The cauliflower had so much flavor and the slaw to accompany it was delicious. All of my children ranging from 11-20 loved it and asked for it to be added to our regular menu. The eldest asked for the recipe. This is low cost, healthy, flavorful and delicious. Winner for sure, thanks for the recipe.
deb says
Not being vegan or any variation of non meat eater, while I would not fix these as tacos, I'd definitely make them and serve them as an appetizer using the coating and the dip. That would be a hit.